Indian Homemade Ariselu Sweet recipes

Indian Homemade Ariselu Sweet recipes:

Ariselu may be a famous sweet that is formed during the festival of Makar Sankranti. it's a South Indian pan-fried sweet dish. it's created using rice flour, herbaceous plant seeds and jaggery. it's sometimes seasoned with cardamom powder. This sweet is also known as Arisa or Athirasallu. Makar Sankranti may be a competition that comes when twenty one days when the solstice. it's common in north and eastern-central Republic of India. it's referred to as as Athirasam and is served in tamil nadu. the most difference between ariselu and athirasam is that the addition of the sesame seeds and coconut in ariselu.

preparation time 1 hr

serve 5

Ingredients:

Rice-1 kg

oil or ghee for fry

Jaggery-1/2 kg

sesame seeds-1/4 th cup

water for -1 cup

Method:

1.Wash the rice and soak it for around 8 hours. Drain the water from the rice and keep it on a cloth for drying.

2.Now grind the rice well during a mixie and make it into a fine powder.

3.Shred the jaggery items and put it during a pan. Add some water to the carbohydrate and dissolve it by boiling on low heat. build thick sweetener of this boiling mixture on low flame.

4.Gradually add the ground rice thereto and keep stirring continuously. make sure that there are no lumps in it. take away the pan from the stove. make small balls out this mixture.

5.Press all the balls on a plastic sheet in order to form them like small round pan cakes. to decorate, roll of these puris lightly in the sesame seeds.

6.Now heat some oil in another pan.

7.Deep fry of these puris on terribly low flame until they flip dark brown in color.

8.To remove all the oil totally from the ariselu, you can place it between 2 flat ladles so press out all the oil utterly.

9.Now repeat the above procedures until all the dough is over and the ariselus are deep-fried utterly.


When they are cool, you'll be able to store them in an airtight container. These ariselus that square measure deep-fried can last for over around two weeks some.

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Anti-Oxidant Salad with Orange Dressing Recipe

Anti-Oxidant Salad with Orange Dressing Recipe:

Ingredients:

Salad greens-Different varieties

3 Fresh Oranges,Segmented

4 tsp cup olive oil

few springs of mint

dressing:

1/2 cup freshly squeezed oranges juice

1 lemon juiced 

1/2 cup olive oil

1 tsp honey

1 tsp Dijon mustard

1 tsp roasted fennel seeds powdered

salt and pepper to taste

toasted almonds for garnish

Method:

whisk together orange juice and zest with lemon juice,honey,mustard paste,fennel powder,salt and pepper.Wash the greens and spin the water out of greens and add fresh oranges segments.  Drizzle dressing on salad and garnish with slivered almond to give a crunch to the salad.

Anti-Oxidant Salad with Orange Dressing Recipe salad is ready to eat in hot hot summer time cool cool salad. 

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Mediterranean Feta Salad Recipe

MEDITERRANEAN FETA SALAD recipe:

Ingredients:

1/2 red pepper

egg plant

zucchini and carrot,Seeds removed and cut into sticks

30 gm French green beans

50 gm lettuce

20 gm red cabbage

1 tsp extra-virgin

olive oil

15 gm feta chees

pomegranate seeds

For the Dressing:

1 tsp pomegranates seeds

1 small garlic clove

crushed apple vinegar 1 tsp

1/2 tsp extra-virgin

olive oil

1/2 tsp honey

Method:

1. Marinate chunks of red pepper,eggplant,zucchini,carrot and beans with olive oil,honey,mixed herbs and salt and pepper and put into 10 minutes.

2.Heat oven to 800qc.Garlick the vegetables for 8-10 minutes,cut the lettuce ad red cabbage into long thin strips.

3. prepare the base with the lettuce and red cabbage.put into the grilled vegetables on the top of the base.

For Dressing: 

Mix all ingedients and blend for 30-40 seconds.you can pour the dressing on your salad as per your taste and requirement.

Garnish with pomegranates seeds(1/2 tsp),broccoli,cherry and feta cheese.

MEDITERRANEAN FETA SALAD recipe is ready to eat.

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Insalata Panmolle Recipe

INSALATA PANMOLLE Recipe:

time to prepare: 20 min

serve :3 member

Ingredients:

400 gm chunks of dry bread

7 tsp extra virgin olive oil,

2 tsp red wine vinegar

1 medium cucumber(peeled,cut into small chunks)

1 medium red onion or a hand-ful of shallots

500 gm cherry tomatoes

3 garlick cloves(finely chopped)

Handful tron basil leaves.

Method:

1.Take a bowl and add the bred and salt and pepper to taste.Add the olive oil and half of the red wine vinegar to the bread.

2. Then add the tomatoes,along with the cucumber and red onion.

3. Scatter over the finely chopped garlick and add a pinch of salt.mix until well combined.

4. Pour in the remaining red wine vinegar,plus more to taste.Add the basil leaves and mix together until well combined

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Pasta Chicken salad With Mini Cilantro Dressing

PASTA CHICKEN SALAD WITH MINT CILANTRO DRESSING:

  This week,we bring you cool salad from you and your family members liked salads.They are easy,Healthy and are guaranteed to help you stay cool.The recipes are from the kitchens of soups and salads, pepperoncino and Freshies.

Ingredients:

1 packet pasta - penne or fusilli(preferably whole wheat)

cooked in salt water

1/2 kg boneless,skin less chicken breast

1 bunch of fresh mint

1 brench of cilantro

1 green chilli

juice of 1 lemon

 2 tsp olive oil

garlic

salt and pepper to taste

Salad toppings:

Cherry tomatoes

Cucumber,thinly sliced

Red capsicum,thinly sliced

Method:

1 Boil a Pasta according to pack-age instructions.

2. Marinate chicken breast with lemon juice,garlic,salt and pepper with fresh cilantro for 2 hours.

3 Grill the chicken and keep it aside.

4. For dressing,blend the mint,cilantro leaves,lemon juice,salt,pepper and  little olive oil and green chilli to make a puree and keep it aside.

5. In a big bowl,add the boiled pasta,diced grilled chicken pieces ,cucumber slices,tomatoes and red capsicum and toss with the green dressing.

6. The salad is light and perfect for a summer lunch or dinner.

 

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Urad Dal Masala vada Recipe

Urad Dal Masala vada Recipe:

Ingredients:

Urad dal-200 gm

cumin seeds-1tsp

green chili-3(minced)

ginger-1 inch piece(minced)

curry leaves-10

onion-2(chopped)

oil-for fry

salt to taste

soda pwd-inch

boiled vegetables-100 gm(carrot,cauliflower,beans,tomato)

Method:  

1.Wash and soak dalin light warm water for two hours.

2 . Boiled the all vegetables,like carrot,beans,cauliflower,tomato.

3. Then drain and grind dal to a smooth paste.

4.Slice the all vegetables into small pieces and slice the 2 onions and green chili,red chili.

5. Take dal paste and mix with all vegetables, chili's and onions pieces,salt,soda pwd ,ginger,curry leaves 

and then mix well.

6.Take paste and round it and prepare vada shape .

7. Take a pan heat it some time and add oil and heat them into 10 min.and deep fry the vada to a golden colour.

8.Serve hot with green chutney or red chutney.

Red chutney

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MALAI KAJA Recipe

MALAI KAJA Recipe:

Ingredients:

Maida-1/5 cup

Sugar-2 cup

Water-for mixing

Ghee-2 tsp

Kova --1 cup

Dalda(Vanaspati oil)-for fry

A pinch of soda salt

Method for Preparation:

1.Mix maida, clarified butter and soda salt well.

2. Add khova to maida and mix well. Keep aside for half an hour.

3. Meanwhile prepare sirup. Follow the steps to form sugar syrup.

4.Take a bowl add sugar and water build boil on low flame until one string consistency sweetener.

5.Take the sweetener off the stove and keep it aside.

6.Then heat the oil in an exceedingly seperate kadhai.

7. Divide the dough into small balls and press gently over then deep fry in oil.

8. When the malai khaja is deep-fried, remove and dip them in sirup.

9.When they are soaked well within the sweetener, take away after ten - 15 minutes and serve it cool.

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Lemon Rice Recipe

Lemon Rice Recipe:

   

             Yesterday was a busy day and meant less time within the kitchen. created a simple, lemon-flavored, vibrant colored rice that wasn't only fast to prepare but brightened up my day. Relished it with food and papas. associate degree all time favorite particularly during travel and as picnic food. Love the way how a pinch of turmeric adds color and also the visual attractiveness of seasoning of spices, curry leaves and peanuts, nestled among the rice.

Ingredients:

Rice--1 cup

curry leaves-10

Lemons-3

oil-4 tap

salt to tate

turmeric pwd-1  tsp                                       ground nuts--2 tsp

chana dal-1 tsp

urad dal-1 tsp

red chili-3

green chillies -3

musted seeds-1/4 tsp

Method:

1 . Soak the rice before 15 min,and cook it .Take a lemon juice it into one bowl.

2.Heat oil in a vessel, add the mustard seeds and as they start to sizzle, add the dals and permit them to turn slightly red, add curry leaves, green chillis, grated ginger, red chillis and fry for few a lot of secs.

3. Add aforesaid and turmeric pwd, cooked peanuts and mix. turn off heat.

4. Add salt to taste and  add  the juice and mix well. Add the seasoning and mix that it coats the rice well.

5. taste and if you feel that it wants consequently tang, add a lot of juice accordingly.


6. Serve with any curry of your choice.

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Chocolate Ckake Recipe

Chocolate Ckake Recipe:

Ingredients:

 milk--2 1/2 cup

 butter--1 cup

 semisweet chocolate - 8 ounces ,chopped

 eggs-3

 teaspoons flavored-2

 all-purpose flour--1 cup

 sugar--2 cup

 baking soda - 1 tsp

 salt-1/2 tsp

FILLING:

 butter, cubed -5 tsp

 dark chocolate--5 ounces,chopped

 sugar--3 cup

whipping cream -1 cup

GANACHE:

10 ounces bittersweet chocolate, chopped

2/3 cup serious cream

Method:

1. In a massive pan, cook the milk, butter and chocolate over low heat till melted . take away from the heat; let indicate ten minutes.

2. Preheat kitchen appliance to 325°. in an exceedingly massive bowl, beat eggs and vanilla; stir in chocolate mixture till sleek. mix the flour, sugar, saturates and salt; step by step increase chocolate mixture and blend well (batter are going to be thin).

3.Transfer to 3 lubricated and floured 9-in. spherical baking pans. Bake 25-30 minutes or till a strip inserted in center comes out clean. Cool ten minutes before removing from pans to wire racks to cool down fully.

4.For filling, in an exceedingly tiny pan, soften butter and chocolate. Stir in confectioners' sugar and cream till sleek.

5. For ganache, place chocolate in an exceedingly tiny bowl. in an exceedingly tiny pan, bring cream simply to a boil. Pour over chocolate; whisk till sleek. Cool, stirring often, till ganache reaches a spreading consistency.

6. Place one cake layer on a serving plate; unfold with half the filling. Repeat layers. prime with remaining cake layer. unfold ganache over prime and sides of cake. Store within the white goods

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South Indian Bobbattlu

South Indian Bobbattlu:

Ingredients

Maida - 1 1/2 cups

Moong dal - one cup

Jagger  - one cup

Water as required

Salt to taste

Oil and ghee as needed

Cardamom powder - 1/2 tsp
desiccated coconut-1/2 cup

1. In a bowl, add flour, salt and one tbsp of drawn butter. Adding a very very little water at a time, knead the to form a pliable dough.

2 Add a tbsp additional of ghee and knead . Let is signify about 2 hours. cover and let it rest.

3. While the dough rests, make purnam. Pressure cook the chana dal with little or no water ( just enough to cover the dal ) for less than one whistle. do not over cook the dal. we don't need the realities mushy. we wish it simply cooked but not mashed or broken.
                                                                             

4. Drain the dal employing a colander. you can save this water to form rasam or sambar later. 

Spread out the drained chana dal on a clean kitchen towel.

5. Leave it for regarding half an hour or till you see all the moisture absorbed.

6. In a blender, mix the dal while not adding any water. the texture should be like powder. let it be course.

7. To make purnam mixture, heat a pan, add this ground dekalitre, powdered saccharide on medium heat.

 8. Keep stirring till the jaggery is melted and the mixture is made sort of a dough. Add dessicated coconut and cardamom powder and give it a good mix until all the ingredients are well incorporated.

                                                                   

9. Remove it during a plate and let it cool.

10. Now to form bobbatlu we need to make parathas with the dough and stuff this purnam mixture in it. this is traditionally greased on greased banana leaf, but if you do not have it, create it on greased plastic sheet or greased foil.

11. Grease your palms with ghee in order that the dough doesn't follow your fingers while working with it. Take a lemon sized ball of the dough and place it on greased sheet. With the assistance of your fingers press it gently to spread the dough.

12. Now take a little of purnam ( slightly larger than lemon ) and place it on the center of the spread dough.

Bring the edges of the chapatti along to seal it.

                                                                             

13. Grease this stuffed ball with few drops of ghee and start spreading it gently with the help of your fingers. once spreading for about four inches, roll it any using a rolling pin to form it thinner and even.

14. Roll it terribly gently making sure the stuffed mixture does not excrete.

15. Heat the tawa or griddle, grease with drawn butter. And gently place this rolled out poli on the tawa.

16. Roast on each the sides by smearing ghee. Be generous with ghee for this direction , its ok... you'll run a couple of extra miles the next day.

                                                                         

15. When both the sides are roast well, take it out on a serving plate. you can add few the sides drops of drawn butter on high of this bobbatlu or poli simply before serving. do not be guilty. more eat bobbatlu every day after all.

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Banana Flower Vadas

Banana  Flower vadas:

                                                                     

                                               

Ingredients:

banana flower--1 small
channa dal --1/2 tsp
moong dal--1/4 cup
coriander powder -- 2 tsp
cumin powder--1 tsp
turmeric powder-1/4 tsp
chilli powder--1/4 tsp
garam masala powder-1 tsp
ginger garlic paste-1 tsp
green chillies--4(chopped)
onion-1
coriander leaves--8
oil for fry
salt to taste

Method:

1    Take a flower,and clean the banana flower by removing the thick stalk at the center of the flower.

                                                                     

2.    Soak banana flower over night in the thin buttermilk.and soak the dal over night.

3.   Grind them soaked dal and chop the banana flower.

4.   Mix the grained dal paste and chopped flower.

                                                                       

5.   Add the green chillies,coriander leaves,ginger garlic paste,chopped onion,all masala powders and salt to taste.add little amount of butter thick enough to make vadas.

6.   Divide the portion into small balls and flatten with plams.

7.   Heat oil in a pan and deep - fry vadas till it get golden brownish color.

                                                                                 

 This hot vadas serve with sauce or chutney.

                                                                               

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Homemade Dahi Vadas

Homemade Dahi Vadas:

                                                                             

Ingredients:

Urad Dal --half cup
Ginger,minced - a half  inch piece
Coriander leaves - 10
Green chilies -2
Raisins - half tsp
Almonds - 5 sliced
Pistachios -6 sliced
Baking pwd - a pinch
Curd - 1 tsp
Garam masala - 1 tsp
Cumin seeds - 1 tsp
Chili pwd -half tsp
Chat masala - quarter tsp
                                                                                                         Oil for fry
                                                                                                        Salt to taste


                                                                               

Method:

step 1:Soak dal over night in a water.

                                                                         

step 2:Drain a dal and grind to a paste.

step 3:Mix in baking powder,chilies,ginger paste,coriander leaves(chopped),salt and chili powder and knead to a smooth mixture.

step 4:Next take a pan,light the stove put a pan into stove,poor   oil in to the pan.and heat it for 10 min in medium flame.

step 5:Take a paste and shape the mixture in to small balls or vadas,around a cuple of nuts and araisin.

step 6:deep fry the vadas till it get golden colour.

                                                                               

step 7:drain and then soak in hot water.squeeze out water and place them in a deep,glass dish.

step 8:cover with chutney,then pour beaten curd on the top.

step 9sprinkle garam masala,ground cumin powder,chilii powder and chaat masala.

Hot and cool dahi vadas is ready to eat.

                                                                 

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